Veggie toad-in-the-hole with red onion gravy
Prep time: 15 minsTotal time: 
Veggie toad-in-the-hole with red onion gravy
This alternative to the sausage-stuffed original is filled with vegetables. Parsnips, squash or beetroot would also work well
Prep time: 15 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 2 tbsp olive oil, plus extra to grease
- 300g carrots, quartered lengthways
- 100g Tenderstem broccoli, trimmed
- 1 red onion, cut into wedges
- 180g plain flour
- 4 medium eggs
- 280ml skimmed milk
- 1 x 200g pack cavolo nero, roughly chopped and steamed, to serve
For the red onion gravy
- 1 tbsp olive oil
- 2 red onions, thinly sliced
- 2 sprigs fresh thyme, leaves picked
- 2½ tbsp Taste the Difference Onion Gravy Granules
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Grease a roasting tin (about 28cm x 20cm) with oil and line with baking paper. Spread the carrots, broccoli and red onion wedges across the base of the tin, drizzle with 2 tablespoons of oil, season and roast for 15-20 minutes, until tender.
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Meanwhile, in a large measuring jug or bowl, whisk together the flour and eggs with a pinch of salt until smooth and combined. Gradually whisk in the milk to make a thin batter with a similar consistency to single cream. Season with black pepper.
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Remove the tin from the oven and pour the batter around the veg. Bake for 20-25 minutes, until golden and risen.
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Meanwhile, for the gravy, heat 1 tablespoon of olive oil in a medium pan, then add the red onions and thyme leaves. Season and cook for 10-12 minutes over a medium heat, stirring regularly, until softened. Stir in the onion gravy granules, followed by 560ml just-boiled water. Continue to stir until thickened (add another 1-2 teaspoons of granules if you prefer a thicker gravy). Pour into a serving jug, then serve with the toad-in-the-hole and steamed cavolo nero.
